8 Lasagna noodles (no boil or boil and drain your own
2 cups Shredded Chedder Cheese
1 cup Ricotta cheese
1 Egg, slightly beaten (may use 1/4 c. egg beaters)
1/4 cup Granulated Sugar
1 teaspoon Almond Extract
3 1/2 cups Apple pie filling (3 - 20 oz cans)
Cinnamon (to taste)
1 cup Pecans (chopped)
1 lb Pork Sauage (Optional)
Preheat oven to 350. Grease 9 x 13 in. glass baking dish. Combine cheeses, egg, sugar and almond extract in medium bowl; blend well. Spread 1 1/2 cans apple pie filling over bottom of prepared baking dish. Layer half the noodles over filling, then spread cheese mixture over noodles. Sprinkle cinnamon to taste and 1/2 of chopped pecans. Top with remaining noodles, then remaining apple pie filling and cheese. Sprinkle a touch more cinamon and remainder of pecans.
If using no boil lasagna noodles, be sure that noodles are at least 1-inch away from pan all the way around pan as they will expand. Cover with foil and bake lasagna 1 hour. Remove foil and bake an additional 15 mins. (45 total mins if using cooked noodles). Cool for exactly 15 mins. Cut into squares and serve. Makes 10 very large servings, 12 nice size servings.
This recipe may be cut in half using a 7 x 11-inch pan. You may make this up the night before. Cover with plastic wrap then foil and refrigerate. Next morning, remove plastic wrap, replace foil and bake.
Great served with ham slices or pork sausage and a side of fruit. For a more hearty lasagna serving, you may add a layer of browned pork sausage after first layer of cheese.